A former caterer, Simonds answers questions such as how to simmer a sumptuous stock, what the essential ingredients for creamy chowder are, and how to build layers of flavor in a stew. She stresses that soups are best when made with the freshest ingredients from local producers.
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ISBN | 9780892727384 |
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Sprache | eng |
Cover | Kartonierter Einband (Kt) |
Verlag | Down East Books |
Jahr | 20070731 |
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